Forestiere sauce or wild mushroom sauce is a French classic that goes with almost anything.
Sauce forestière is a traditional French sauce based on mushrooms. Although there are variations, this creamy and buttery sauce is usually made with a combination of mushrooms (often king oyster, shiitake, or porcini), shallots, butter, ginger, white wine, heavy cream, thyme, parsley, and seasonings.
- 125 g mushrooms mixed varieties
- 2 shallots
- 300 ml double cream
- 200 ml chicken stock
- 2 tablespoon fresh tarragon
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon oil
- Peel and finely chop the shallots. Chop the mushrooms into slices or pieces of 1 or 2 centimetres.
- Strip the tarragon leaves from the stems and chop.
- Put the oil and butter in a pan over a medium heat. Add the shallots and cook for 2 minutes until soft, but not coloured, and stir occasionally with a wooden spoon.
- Add the mushrooms to the pan. Cook and stir occasionally for 5 minutes until the mushrooms are soft.
- Pour in the stock and cook for a further 5 minutes until the liquid has reduced.
- Add the cream and half of the tarragon and simmer gently until the sauce has thickened.
- Add the salt and pepper and check the seasoning. Stir in most of the chopped tarragon and scatter the rest on top to serve.